500 gr. of fresh salmon

n ° 2 green apples (Granny Smith)

2 tabs Celery Pesto Fresco SIPO

1 lemon

2 tablespoons of Ligurian EVO

Salt and Pepper To Taste.

grated zest of ½ lemon

1 bunch of chives SIPO

Prepare the tartare cutting the boneless salmon with a knife, season with salt and pepper, season with Ligurian EVO, grated lemon rind and finally with finely chopped chives. Mix everything well and place in the refrigerator.

For the soup:

In a centrifuge or in a juice extractor, insert (into small pieces) the apples and lemon peeled; finally add the Celery Pesto Fresco SIPO and season the juice obtained with salt.

Composition of the dish:

Arrange a layer of tartare in a deep plate, then pour the soup all around and finish the dish by placing a few flakes of Cervia salt, a few slices of apple, chives and celery leaves on salmon tartare.